MY141671A - Novel glycopeptide or peptide capable of imparting rich taste and method of imparting rich taste to food therewith - Google Patents

Novel glycopeptide or peptide capable of imparting rich taste and method of imparting rich taste to food therewith

Info

Publication number
MY141671A
MY141671A MYPI20041471A MYPI20041471A MY141671A MY 141671 A MY141671 A MY 141671A MY PI20041471 A MYPI20041471 A MY PI20041471A MY PI20041471 A MYPI20041471 A MY PI20041471A MY 141671 A MY141671 A MY 141671A
Authority
MY
Malaysia
Prior art keywords
taste
rich taste
imparting
imparting rich
improving
Prior art date
Application number
MYPI20041471A
Inventor
Takeshi Iwasaki
Naohiro Miyamura
Motonaka Kuroda
Masanori Kohmura
Original Assignee
Ajinomoto Kk
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Kk filed Critical Ajinomoto Kk
Publication of MY141671A publication Critical patent/MY141671A/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K5/00—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof
    • C07K5/04—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof containing only normal peptide links
    • C07K5/08—Tripeptides
    • C07K5/0819—Tripeptides with the first amino acid being acidic
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K5/00—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof
    • C07K5/04—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof containing only normal peptide links
    • C07K5/10—Tetrapeptides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K5/00—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof
    • C07K5/04—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof containing only normal peptide links
    • C07K5/06—Dipeptides
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K5/00—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof
    • C07K5/04—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof containing only normal peptide links
    • C07K5/06—Dipeptides
    • C07K5/06104—Dipeptides with the first amino acid being acidic
    • C07K5/06113—Asp- or Asn-amino acid
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K5/00—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof
    • C07K5/04—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof containing only normal peptide links
    • C07K5/08—Tripeptides
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K5/00—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof
    • C07K5/04—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof containing only normal peptide links
    • C07K5/08—Tripeptides
    • C07K5/0802—Tripeptides with the first amino acid being neutral
    • C07K5/0804—Tripeptides with the first amino acid being neutral and aliphatic
    • C07K5/0808—Tripeptides with the first amino acid being neutral and aliphatic the side chain containing 2 to 4 carbon atoms, e.g. Val, Ile, Leu
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K5/00—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof
    • C07K5/04—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof containing only normal peptide links
    • C07K5/10—Tetrapeptides
    • C07K5/1002—Tetrapeptides with the first amino acid being neutral
    • C07K5/1005—Tetrapeptides with the first amino acid being neutral and aliphatic
    • C07K5/101—Tetrapeptides with the first amino acid being neutral and aliphatic the side chain containing 2 to 4 carbon atoms, e.g. Val, Ile, Leu
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K9/00—Peptides having up to 20 amino acids, containing saccharide radicals and having a fully defined sequence; Derivatives thereof
    • C07K9/001—Peptides having up to 20 amino acids, containing saccharide radicals and having a fully defined sequence; Derivatives thereof the peptide sequence having less than 12 amino acids and not being part of a ring structure
    • C07K9/005—Peptides having up to 20 amino acids, containing saccharide radicals and having a fully defined sequence; Derivatives thereof the peptide sequence having less than 12 amino acids and not being part of a ring structure containing within the molecule the substructure with m, n > 0 and m+n > 0, A, B, D, E being heteroatoms; X being a bond or a chain, e.g. muramylpeptides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Biophysics (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Seasonings (AREA)
  • Peptides Or Proteins (AREA)

Abstract

IN THIS APPLICATION ARE DISCLOSED GLYCOPEPTIDES AND PEPTIDES WHICH HAVE A TASTE IMPROVING FUNCTION, PARTICULARLY A KOKUMI TASTE IMPARTING FUNCTION, MORE SPECIFICALLY SUCH GLYCOPEPTIDES AND PEPTIDES PER SE, A METHOD FOR IMPARTING THE KOKUMI TASTE TO FOODS OR SEASONINGS WITH THE USE OF THE GLYCOPEPTIDE (S) AND/OR THE PEPTIDE (S), A METHOD FOR IMPROVING FOODS IN KOKUMI TASTE WITH THE USE OF A SEASONING CONTAINING THE GLYCOPEPTIDE (S) AND/OR THE PEPTIDE (S), AND FOODS OR SEASONINGS TO WHICH THE KOKUMI TASTE HAS BEEN IMPARTED BY SUCH A KOKUMI TASTE IMPROVING METHOD. ACCORDING TO THE PRESENT INVENTION CAN BE PROVIDED A FOOD MATERIAL WHICH CAN BE USED FOR WIDER PURPOSES AND HAS A STRONGER EFFECT OF IMPROVING THE TASTE, AND WHICH CAN IMPART A KOKUMI TASTE, THAT IS, ENCHANCE THE BASIC TASTES AND IMPART THICKNESS, SPREAD, CONTINUITY, UNITY, AND THE LIKE, ASSOCIATED WITH THE ENHANCEMENT OF THE BASIC TASTES.
MYPI20041471A 2003-04-25 2004-04-22 Novel glycopeptide or peptide capable of imparting rich taste and method of imparting rich taste to food therewith MY141671A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2003122569 2003-04-25
JP2003137713 2003-05-15

Publications (1)

Publication Number Publication Date
MY141671A true MY141671A (en) 2010-05-31

Family

ID=33422052

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI20041471A MY141671A (en) 2003-04-25 2004-04-22 Novel glycopeptide or peptide capable of imparting rich taste and method of imparting rich taste to food therewith

Country Status (8)

Country Link
US (1) US7615244B2 (en)
EP (1) EP1619201B1 (en)
JP (1) JP4458288B2 (en)
KR (1) KR101033117B1 (en)
DE (1) DE602004010246T2 (en)
MY (1) MY141671A (en)
TW (1) TWI331510B (en)
WO (1) WO2004096836A1 (en)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2428870T3 (en) * 2005-03-25 2013-11-12 Ajinomoto Co., Inc. Condiment that presents the function of conferring body
GB0520842D0 (en) * 2005-10-14 2005-11-23 Hofmann Thomas F Kokumi flavour compounds and use
EP2233137B1 (en) * 2005-11-09 2014-04-30 Ajinomoto Co., Inc. Calcium receptor activator
US8420144B2 (en) * 2005-11-09 2013-04-16 Ajinomoto Co., Inc. Kokumi-imparting agent, method of using, and compositions containing same
PL2175273T3 (en) * 2005-11-09 2014-02-28 Ajinomoto Kk Kokumi-imparting agent
EP2156753A4 (en) * 2007-05-08 2010-11-24 Ajinomoto Kk Low-fat food
AU2008330557A1 (en) * 2007-11-30 2009-06-04 Kirin Kyowa Foods Company, Limited Flavor improving agent
ES2371817T3 (en) * 2008-02-29 2012-01-10 Csm Nederland B.V. FLOUR-BASED FOOD PRODUCT WITH A NON-HOMOGENOUS DISTRIBUTION OF MASS FLAVOR AND METHOD FOR THE PRODUCTION OF SUCH FOOD PRODUCT.
JP2009284859A (en) * 2008-05-30 2009-12-10 J-Oil Mills Inc Sweetness-reinforcing agent for food and drink, and method for reinforcing sweetness
US20120093983A1 (en) 2009-02-27 2012-04-19 Csm Nederland B.V. Flour-based food product with inhomogeneous tastant bulk distribution and method for making such food product
WO2011000824A2 (en) * 2009-07-02 2011-01-06 Dsm Ip Assets B.V. Compositions suitable as a flavour and to the use of these compositions to evoke or enhance koku perception
US8524302B2 (en) * 2009-11-02 2013-09-03 Pepsico Natural flavour enhancers and methods for making same
JP2011211988A (en) * 2010-04-01 2011-10-27 Ajinomoto Co Inc Decreased calorie food and drink composition
EP2695526A4 (en) 2011-04-04 2014-10-15 Ajinomoto Kk Manufacturing method for food with enhanced taste and method for enhancing taste of food
US9993017B2 (en) * 2011-11-23 2018-06-12 Korea Food Research Institute Method for enhancing sweetness
MY173105A (en) 2012-02-06 2019-12-26 Ajinomoto Kk Composition for imparting body taste to foods and drinks
MX370056B (en) * 2013-01-22 2019-11-29 Mars Inc Flavor composition and edible compositions containing same.
JP6171802B2 (en) * 2013-09-30 2017-08-02 味の素株式会社 Seasoning production method
KR20160073021A (en) 2014-12-16 2016-06-24 동신대학교산학협력단 Manufacturing method of peptide natural seasoning containing microorganism pollack
KR101801531B1 (en) 2014-12-16 2017-11-28 동신대학교산학협력단 Manufacturing method of natural seasoning
KR101815637B1 (en) 2014-12-16 2018-01-30 동신대학교산학협력단 Manufacturing method of peptide natural seasoning containing microorganism white soybean
CN106566859A (en) * 2016-11-02 2017-04-19 大连豪翔生物酶工程有限公司 Method of producing soybean glycopeptides with soybean dregs as raw material
EP4275514A3 (en) 2018-04-16 2024-01-10 Almendra Pte. Ltd. Taste modulator composition, beverage and flavoring composition thereof
BR112021000941A2 (en) * 2018-07-25 2021-04-20 Givaudan Sa herbaceous flavor compositions, their use and method of improving organoleptic properties
KR102023188B1 (en) * 2018-11-29 2019-09-19 한국식품연구원 Kokumi Enhancer comprising Dipeptide-linked Glycan
EP4282282A3 (en) 2019-09-30 2024-02-21 Almendra Pte. Ltd. Methods and compositions for improved taste quality
US20220322709A1 (en) 2021-03-31 2022-10-13 Almendra Pte. Ltd. Methods and compositions for improved taste quality

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS609465A (en) 1983-06-29 1985-01-18 Ajinomoto Co Inc Preparation of seasoning having good body or food having improved body
JPH08289760A (en) * 1995-04-21 1996-11-05 Ajinomoto Co Inc Agent for imparting thick taste
JP3509458B2 (en) 1997-04-04 2004-03-22 味の素株式会社 New kokumi seasonings
AU1302499A (en) * 1997-11-12 1999-05-31 Alza Corporation Buffered drug formulations for transdermal electrotransport delivery
JP4022021B2 (en) * 1998-06-01 2007-12-12 日清製粉株式会社 Production method of light seasoning liquid
KR100623940B1 (en) * 2000-01-27 2006-09-13 니신 플로어 밀링 인코포레이티드 Process for producing light-colored seasoning liquid
JP3623753B2 (en) 2001-05-14 2005-02-23 協和醗酵工業株式会社 seasoning

Also Published As

Publication number Publication date
KR101033117B1 (en) 2011-05-11
WO2004096836A1 (en) 2004-11-11
EP1619201A4 (en) 2006-04-19
JPWO2004096836A1 (en) 2006-09-14
TW200505357A (en) 2005-02-16
TWI331510B (en) 2010-10-11
US7615244B2 (en) 2009-11-10
DE602004010246T2 (en) 2008-05-29
KR20060003858A (en) 2006-01-11
EP1619201A1 (en) 2006-01-25
DE602004010246D1 (en) 2008-01-03
EP1619201B1 (en) 2007-11-21
JP4458288B2 (en) 2010-04-28
US20060083847A1 (en) 2006-04-20

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